YIELD: 10 servings
Photo Credit: Culinart
Beef: 1 tenderloin cleaned, tied (approx. 5 lbs.)
1/4 cup chili powder
1/4 cup coffee, Blue Mountain type, ground
2 Tbsps. kosher salt
1 tsp. black pepper
1 oz. olive oil
Mole demi glace:
1 qt. demi glace
2 Tbsps. mole paste, purchased
2 oz. butter
- FOR THE MEAT: Mix all dry seasonings together and coat beef thoroughly. Cover and refrigerate for 2 to 3 hours to allow the dry rub to penetrate.
- Rub the oil on the tenderloin and grill over charcoal (if possible) until tenderloin has good color on all sides; finish cooking it in a 350°F oven until it registers 145°F internal temperature for 3 minutes. Let the tenderloin rest 10 minutes before slicing to allow juices to remain in the tenderloin.
- FOR THE SAUCE: heat demi glace in a saucepan, stir in mole paste and simmer for 5 minutes. Add the butter just before serving. Adjust the seasoning with salt and pepper. Serve with any style potato or corn pudding and/or vegetable in season.
Recipe provided by Phil DiMaiolo, executive chef, Robbins Wolf Eventuers division of CulinArt, NY